Mexican Hot Chocolate Mini-Bundt Cakes

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READY IN: 1hr 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°; grease and flour 12 mini-bundt forms and set aside (if you only have a Mini-Bundt pan with six cavities, bake this recipe in two batches).
  • In a bowl, whisk the flour, 1 cup sugar, baking soda, salt, cayenne, and cinnamon together; set aside.
  • Beat eggs and buttermilk together and set aside.
  • Melt butter and chocolate together in the top of a double boiler or in a metal bowl suspended over simmering water; make sure that the bottom of the bowl does not touch the water.
  • Add in cocoa powder and espresso; stir until thoroughly combined.
  • Add the egg mixture to the chocolate mixture.
  • Stir in the remaining 1 cup sugar, vanilla, and almond extract.
  • Stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved.
  • Pour the batter into the prepared Mini-Bundt pans.
  • Bake for 20 minutes exactly; let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling.
  • Delicious served plan or with a dollop of whipped cream or chocolate whipped cream.
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